Kale and Sausage Soup Recipe

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Several years ago, I had a dish in a local restaurant that was so good I was determined to duplicate it at home. I played with the recipe until I finally got it right. That gratifying experience sparked my interest in creating tasty dishes like this.—John Croce Jr., Yarmouth, Massachusetts

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Kale and Sausage Soup Recipe

Prep: 25 min. Cook: 1-1/4 hours

Yield: 10-12 Servings

25 75 100

Ingredients

1 pound bulk pork sausage
2 medium onions, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cups water
3 teaspoons chicken bouillon granules
10 cups chopped fresh kale
3 medium potatoes, peeled and cubed
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained

Directions

In a Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1 minute longer. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour.
Add potatoes and cook for 10-15 minutes or until tender. Add beans; heat through. Yield: 12 servings (3 quarts).

Editor's Note: Fresh spinach may be used in place of kale. Add it along with the beans.

Nutritional Facts 1 serving (1 cup) equals 185 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 643 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Sausage Kale Soup in Taste of Home February/March 1996, p47

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Kale and Sausage Soup

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(1-1) of 1 reviews

Reviewed on Feb. 16, 2011 by Celtic Shepherd

I confess I did not try this recipe, but it's likely that the gentleman who submitted this recipe remembers having Portuguese Kale soup in the restaurant he mentions. His attempt to duplicate it includes most of the ingredients for this famous and wonderful dish. I suggest considering re-naming this recipe so it will be found when people are searching for the ethnic original.